Creamy Paprika Steak Shells

This Creamy Paprika Steak Shells dish is the ultimate “steakhouse meets comfort food” hybrid. Using shell pasta is a strategic choice, as the hollow centers act like little scoops for the smoky, Parmesan-infused cream sauce. By searing the steak first and then deglazing the pan with beef broth, you capture all the savory fond (those browned bits) to create a deeply flavored gravy.

Creamy Paprika Steak Shells

Ingredients:

Directions:

Step 1: Boil the Pasta: Cook the 12 oz of shell pasta in a large pot of salted water according to the package directions. Drain the shells and set them aside.

Step 2: Season and Sear the Steak: Cut the steak into bite-sized pieces. Season them generously with salt, pepper, and a portion of the smoked paprika. Heat the olive oil in a large skillet over medium-high heat. Sear the steak bites for 2/3 minutes per side until browned. Transfer the steak to a plate and set aside.

Step 3: Sauté Aromatics: Reduce the skillet heat to medium and add the 1 tablespoon of butter. Once melted, add the minced garlic and sauté for about 1 minute. Be careful not to let the garlic brown too much, as it can turn bitter.

Step 4: Build the Cream Sauce: Pour the 1 cup of heavy cream and 1/2 cup of beef broth into the skillet. Use a wooden spoon to scrape the bottom of the pan to release the flavorful steak bits. Simmer for 3/4 minutes until the sauce begins to thicken slightly.

Step 5: Add Cheese and Combine: Stir in the 1/2 cup of grated Parmesan until the sauce is silky and smooth. Fold the cooked pasta shells and the seared steak bites (along with any juices on the plate) back into the skillet. Toss gently until every shell is coated.

Step 6: Garnish and Serve; Remove from the heat and sprinkle with chopped fresh parsley. Serve immediately while the sauce is at its creamiest.